CRUNCHIE BAR RECIPE

Steps:

• First set out all the utensils, which includes:
• 2 pans,
• 1 glass bowls,
• 1 plastic tuppaware,
• some cling film,
• spatular,
• 2 wooden spoons,
• weighing scales,
• 1 wooden rolling pin,
• 1 large plate,
• 2 table spoons and
• 1 tea spoon.
• Secondly, measure out the caster sugar and the golden syrup, then add to a small pan and turn on the heat.
• While the sugar mixture is heating up, weigh out the chocolate and water then add to a glass bowl. Then use the double boiler method. (To make a double boiler, you have to put water in to a pan then let it boil. After that you add the bowl of chocolate and water.)
• While the water is boiling stir the sugar mixture until smooth and runny. By this point there should be no sugar grains in the pan. Then take off the heat and add biocarbanate of soda.A fizzing reaction should appear. Then put the cling film inside the tuppaware and gently, using the spatular scrape out all the mixture. Now leave to set.
• Return to the boiling water and place bowl on top of pan. This should instantly start to melt the chocolate. Now turn watere temperature down to a simmer heat (low). REMEMBER : keep the water on a low heat. If heat is high, chocolate starts to thicken.
• If chocolate starts to thicken, don't worry: just add another tablespoon of water to the chocolate. This should make it runny again.
• The sugar mixture should be hard. If not leave it to set for another 15 minutes. Next, carefully pull each side of the cling film up and this should ease the mixture up and out of the mould.
• Next, get out the rolling pin and hit the mixture so it will crack into pieces.
• Finally put the heat back on the chocolate so it's warm. Now dip the Crunchie pieces in to chocolate and lay flat on your large plate.
• Leave to cool and eat!

Steps:

• Grease an 8 inch square pan with butter.
• Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
• Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
• The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
• Take the stuff off the heat and quickly whisk in the baking soda.
• Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
• Pour the foamy stuff into the pan and leave it to set.
• This will take several hours.
• Be patient.
• You can try and cut it into squares, but it will be a fruitless task.
• Best bet is to just bash it into a bunch of different shaped pieces.
• This is good frustration therapy.
• You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.